Vietnamese Crispy Pancake
A golden, crispy rice flour pancake filled with bean sprouts and fresh herbs, served with a tangy chili dipping sauce. This street-food favorite is surprisingly easy to make at home.
- Total time
- 30 min
- Servings
- 2
- Calories
- 350
- Protein
- 8g
Ingredients
- 1 cup rice flour
- 1.5 cups water
- ½ teaspoon turmeric
- 2 cups bean sprouts
- ½ cup cilantro
- ¼ cup mint leaves
- 1 cup cherry tomatoes
- 3 tablespoons fish sauce
Instructions
- 1
In a large bowl, whisk together 1 cup rice flour, 1.5 cups water, and 0.5 teaspoon turmeric until smooth. Let the batter rest for 15 minutes.
- 2
Heat a non-stick skillet over medium-high heat. Add a thin layer of oil, then pour in about 1/3 cup of batter, tilting to spread thinly.
- 3
Scatter 1/2 cup bean sprouts over one half of the pancake. Cook until the edges turn golden and crispy, about 3-4 minutes.
- 4
Fold the pancake over the sprouts and slide onto a plate. Repeat with remaining batter and sprouts.
- 5
For the dipping sauce, mix 3 tablespoons fish sauce with 2 tablespoons water, 1 tablespoon sugar, and 1 minced chili (adjust to taste).
- 6
Serve the pancake with fresh cilantro, mint, cherry tomatoes, and the dipping sauce on the side.
- 7
To eat, tear off a piece of pancake, wrap with herbs and tomato, and dip into the sauce.
Tools you’ll need
- non-stick skillet
- large bowl
- whisk
- measuring cups
- measuring spoons
- spatula
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